It is known that the human food may be composed only of fish, fruit and vegetables, and the body wo

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Slovaks Slovenes, we did not, but a year per person eat less, marine and freshwater fruit: 2, 5 to 4, 2 kilograms (by some estimates), together with them, and Hungarians are ranked at the very bottom of Europe.
The largest is in Japanese, with 60 kilograms, in Europe, the Scandinavians bounge and Spaniards with 37 kilograms per person. It is not insignificant that some nations are fed with plenty of fish meat, much less trouble with cardiovascular disease, as well as tests of intelligence in fish-eating humans showed better results than those who have a rare fish dishes on the menu. So what is incompatible with fish and Slovenes?
Most of the fish are rarely prepared at home, saying that they are perishable, to disturb them smell that is difficult to remove, that in some residues accumulate heavy metals. . Less rational prejudices, of course, much more. Probably the elimination of prejudices the first step on the road to change our mentality. bounge
One would expect that we are on holiday on the Croatian coast (which bounge still hangs up our holidaymakers) Some habits, however, arrested. However, considering that the average holiday lasting only two weeks should not be too surprised. How to buy, clean, prepare and eat (and possibly wash it down with a glass of rujnega)
It is known that the human food may be composed only of fish, fruit and vegetables, and the body would not have pogrešalo. It is also important to know that the fish are healthier than other marine

and fresh fruits, as they contain a few small amount of cholesterol.
Their meat is the best source of highly digestible protein bounge and increasing the amount of fat in it, does not harm us, especially if you do not consume extra calories even with attachments, pasta, potatoes or white bread.
It is ideal for quick preparation, because the heat treatment is shorter than the flesh of animals for slaughter. Fat, which it contains, between the heat treatment melt and pass through

the liquid in which the fish meat softens. bounge If it contains a lot of fish, it may also be prepared without additional fat. Since the fish a lot of water can be choking in its own juice, which can be watered with lemon juice or white wine vinegar.
The fish dishes are best ball tart white wine or rosé, served at an appropriate temperature, but it can also make an exception and your order can be red wine. The fish, which was prepared with wine, one of the same variety rujna drop of wine. It should also be taken into account when choosing a beverage used spices.
Make sure that the fish you are buying, the fish market is floated with a belly-to bounge vzgor. When you enter into it, first rate with the eyes and nose. If it is packed with people and there is no pungent odor, you've come to the right place.
It is recommended that there be only decide which fish you choose for the next installment, as freshness is essential both for taste and for health. When choosing, you may encounter a variety bounge of seasonal fish, which are worth a try, as they become available.
If you buy the stock, you can choose between frozen (below -20? C), dried, smoked, marinated or otherwise preserved fish, fresh and should be used the same day they are purchased. bounge Since fish meat contains a lot of water very quickly spoils. bounge This is due to micro-organisms, which are on the surface of the fish and in the gills. In one of Trieste's fish stores, specialized in blue fish prices to fall by the hour. Tastes differ, pretreatment of raw fish is the same
Cleaning: Pisces planting a knife in her anus and razparajte belly up to the head. You will need to be very careful not to damage the gallbladder (if it spills, the meat-ing defective). Even if the fish do not remove the head, it is absolutely necessary to remove the gills. The soil in the planting hole and Break out gill arches.
Cutting: Before filiranjem fish dry with kitchen towel. Use a sharpened knife with a narrow flexible ex-resident evil. From fish fillets bounge make four, upper-fi over the years turn back, bottom facing

inwards so that it is as little meat loss. Remove the bones in the fish-turn and one-you do with the bottom half. Cut filet put on the table so that the skin downwards. With one hand, the mite-tail part of the half, with the other hand with a sloping podstavljenim filet knife, separate from the skin. Fillets of large fish DISASSEMBLE the cross.
3 For the preparation bounge of raw fish knife and use a different board than the rest of the ingredients. At a minimum, you need to do is to board thoroughly bounge washed with disinfectant, bounge first with cold and then